Fresh mint chutney
This chutney goes well in small quantities with any meal.
Preparation time: 15 min
2 oz (50 g) fresh mint leaves
1 tablespoon grated fresh ginger
2 fresh chillies, minced
4 tablespoon lemon juice
1 teaspoon salt
2 teaspoon sugar
Wash the mint thoroughly and shake it dry. Use only the leaves and the
thinnest stalks; discard the thick stems. Blend all the ingredients
together in an electric blender, with just enough water to make a smooth
Serve, preferably chilled.
For a tasty chutney using both mint and coriander leaves, mix the same
ingredients in an electric blender, and add only 1 oz (25 g) of mint
leaves. Add 1 oz (25 g) of coriander leaves, 3 oz (75 g) of roasted or
deep-fried peanuts, and 2 oz (50 g) of tamarind pulp. Blend well. This
recipe may take about 10 minutes longer than pudina chutni.